Why this gastronorm earns its place
This kit is built around the Buffalo L371 and L310 bain marie footprint. You get one third-size pan (325 × 176 mm) and four sixth-size pans (176 × 162 mm), every pan 150 mm deep, each with its own lid. The third pan handles your main sauce or protein; the sixth pans carry the accompaniments — gravy, custard, hollandaise, dressed vegetables, breakfast sides. Six lids in total, so everything stays covered, hot and compliant from prep through service.
Vogue presses these from 18/10 stainless steel with reinforced corners and overhanging rims that lock onto bain marie rails without wobble. The lids have a central lug for one-finger lifting and stack straight when you're loading the fridge or the dishwasher rack. At 150 mm deep, the third pan holds roughly 5.5 litres and each sixth pan holds around 2.25 litres — combined, that's 14.5 litres of covered, organised capacity in a single bain marie.
The mix of sizes is deliberate. A 1/3 GN plus four 1/6 GN fills a standard two-rail bain marie exactly: the third pan spans the rails one way, the sixth pans sit side-by-side the other way. No gaps, no adaptor bars needed. You can run a carvery gravy in the third, with mint sauce, apple sauce, bread sauce and cranberry in the sixths — or breakfast beans, tomatoes, mushrooms, scrambled egg and hash browns. They go from oven to blast chiller to freezer to bain marie without changing containers. Dishwasher-safe, freezer-safe, and built for the daily hammer of a commercial kitchen.
